A modern Mediterranean-inspired bowl layered with perfectly seared steak, crisp vegetables, creamy tzatziki, and a bright lemon vinaigrette.
This Mediterranean Steak Bowl is the kind of dish I lean on when I want something hearty yet refreshing. Imagine juicy sirloin steak, marinated with olive oil, garlic, and herbs, grilled to perfection and paired with vibrant tomatoes, cucumbers, olives, and feta. A swirl of homemade tzatziki and a drizzle of lemon vinaigrette tie everything together for a bowl that’s as balanced as it is satisfying.
Ready in under 30 minutes (plus marinating time), this recipe is perfect for busy weeknights, meal prep, or even casual entertaining. It’s versatile, customizable, and every bite transports you straight to the sun-drenched flavors of the Mediterranean.
Why You’ll Love This Recipe
- Balanced & Nourishing – Protein-rich steak, fiber-filled grains, and plenty of vegetables.
- Mediterranean Flavors – Garlic, lemon, dill, and olive oil make every bite vibrant.
- Customizable – Easily adapt to low-carb, paleo, or gluten-free needs.
- Meal-Prep Friendly – Components can be stored separately for quick assembly.
- Restaurant-Quality at Home – A bowl that feels indulgent but fuels you well.
Ingredients
For the Steak & Marinade
- 1 lb (450g) sirloin steak, 1-inch thick
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Bowl Base
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
- 1 cup roasted chickpeas (optional; omit for keto/paleo)
For the Fresh Toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted
- â…“ cup crumbled feta cheese (optional for dairy-free)
- ¼ cup fresh parsley or dill, chopped
For the Tzatziki
- 1 cup plain Greek yogurt (or coconut yogurt for dairy-free)
- ½ cucumber, grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- Salt & black pepper to taste
For the Lemon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey (omit for Whole30/keto)
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt & black pepper to taste
Step-by-Step Instructions
1. Marinate the Steak
Whisk together olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper. Place the steak in a shallow dish, coat with the marinade, and let rest 30 minutes at room temperature (or up to 4 hours chilled).
2. Prepare the Sauces
- Tzatziki – Mix yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Chill until ready to use.
- Vinaigrette – Whisk together olive oil, lemon juice, honey, garlic, oregano, salt, and pepper.
3. Cook the Steak
Heat a cast-iron skillet or grill pan over medium-high heat. Cook the steak 4–5 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly against the grain.
4. Assemble the Bowls
Start with your base of grains. Layer with sliced steak, tomatoes, cucumber, onion, olives, chickpeas, and feta. Finish with fresh herbs, a drizzle of vinaigrette, and a spoonful of tzatziki.
Chef’s Tips
- Don’t Overcook the Steak – Pull it slightly under your desired doneness if reheating later.
- Make Ahead – Prep grains, sauces, and veggies in advance for effortless assembly.
- Dairy-Free? Swap the feta and yogurt with plant-based alternatives.
- Low-Carb? Use cauliflower rice and skip the chickpeas.
Variations
- Protein Swap – Try chicken breast, salmon, or lamb.
- Grain Alternatives – Farro, couscous, or bulgur.
- Veggie Boost – Add grilled zucchini, roasted peppers, or artichoke hearts.
- Flavor Twist – Replace tzatziki with hummus or add balsamic glaze for sweetness.
Storage
- Steak: 3 days (slice just before serving).
- Grains: 4–5 days.
- Veggies: 2–3 days prepped.
- Sauces: Up to 5 days chilled.
Keep components separate for best freshness.
Nutrition (per serving)
Approx. 540 kcal · 38g protein · 32g carbs · 30g fat
🥩 Final Thoughts
This Mediterranean Steak Bowl proves that wholesome and satisfying meals don’t need to be complicated. With a little prep, you’ll have a flavorful, restaurant-worthy dish ready to go — whether you’re feeding the family or stocking your fridge for the week ahead.
